【摘要】：采用水酶法制備虹鱒魚骨油,單因素分析法優(yōu)化虹鱒魚骨酶解的工藝條件,考察了料液比、pH值、酶解時(shí)間、酶解溫度、加酶量5個(gè)因素對魚油提取率的影響,采用氣相色譜-質(zhì)譜聯(lián)用(GC-MS)技術(shù)對魚骨油的脂肪酸組成和含量進(jìn)行了分析鑒定。結(jié)果表明,在55℃、pH 7.5、酶解時(shí)間為3 h、料液比為1∶1、加酶量為2000 U/g的條件下,利用堿性蛋白酶提取的虹鱒魚骨油中的油脂含量最高。GC-MS分析結(jié)果表明,虹鱒魚骨油中主要成分是不飽和脂肪酸,含量為脂肪酸總量的80.4%(w/w),其中單不飽和脂肪酸和多不飽和脂肪酸分別約占不飽和脂肪酸的76.9%和23.1%(w/w),DHA和EPA的總量為3.4%(w/w)。本研究優(yōu)化了虹鱒魚油的提取技術(shù),對虹鱒魚油的主要揮發(fā)性物質(zhì)進(jìn)行了分析鑒定,初步確定了其中對魚油風(fēng)味起主要貢獻(xiàn)的物質(zhì),對魚油產(chǎn)品的分析與鑒別具有參考價(jià)值。
[Abstract]:Water enzymatic method was used to prepare rainbow trout bone oil. The technological conditions of enzymatic hydrolysis of rainbow trout bone were optimized by single factor analysis. The effects of five factors, such as ratio of material to liquid, pH value, enzymatic hydrolysis time, enzymatic hydrolysis temperature and the amount of enzyme added, on the extraction rate of fish oil were investigated. The fatty acid composition and content of fish bone oil were analyzed and identified by gas chromatography-mass spectrometry (GC-MS). The results showed that under the conditions of 55 鈩，

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